LASAGNA SOUP

This post is sponsored by Prego®. All opinions are my own.Lasagna Soup - Butter With A Side of Bread

I love lasagna, so the idea of creating a soup from the popular dish just makes my heart sing! For this recipe, I served it on a cold day with some crusty French bread. The flavors in the Prego Roasted Garlic Parmesan pasta sauce went perfectly with the rest of the ingredients. Enjoy!

Lasagna Soup

Serves: 12-14

  • 1 24-oz jar Prego Roasted Garlic Parmesan pasta sauce
  • 2/3 cup diced sweet onion
  • 2 tsp minced garlic
  • 1 green bell pepper, diced
  • 2 14.5 oz cans beef broth
  • 2 14.5-oz cans diced tomatoes (undrained)
  • 8 oz sliced fresh mushrooms
  • 1 lbs Italian sausage (or ground beef) cooked and sliced/ crumbled
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 3 cups uncooked Radiatore pasta*
  • 2-3 cups water
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

Combine the onion, minced garlic and green pepper in a large stockpot. Add in about 1/2 of 1 can of broth and cook for about 7-8 minutes on medium heat. Add the remaining broth, pasta sauce, tomatoes, mushrooms and sausage. Heat just until boiling, and then add the salt, Italian seasoning and uncooked pasta. Cover and simmer 20 minutes. Add in water until your desired consistency is achieved. Heat an additional 5 minutes.

Combine cheeses. Ladle soup into bowls and serve topped with cheese.

*Just about any type of small pasta can be used, but I like the way the Radiatore pasta mimics lasagna noodles.

Products that will help you re-create this recipe at home:

 

Lasagna Soup - Butter With A Side of Bread Lasagna Soup - Butter With A Side of Bread Lasagna Soup - Butter With A Side of Bread Lasagna Soup - Butter With A Side of Bread

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Yields 14

LASAGNA SOUP

20 min

35 min

55 minTotal Time

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Ingredients

  • 1 24-oz jar Prego Roasted Garlic Parmesan pasta sauce
  • 2/3 cup diced sweet onion
  • 2 tsp minced garlic
  • 1 green bell pepper, diced
  • 2 14.5 oz cans beef broth
  • 2 14.5-oz cans diced tomatoes (undrained)
  • 8 oz sliced fresh mushrooms
  • 1 lbs Italian sausage (or ground beef) cooked and sliced/ crumbled
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 3 cups uncooked Radiatore pasta*
  • 2-3 cups water
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Combine the onion, minced garlic and green pepper in a large stockpot. Add in about 1/2 of 1 can of broth and cook for about 7-8 minutes on medium heat. Add the remaining broth, tomatoes, mushrooms and sausage. Heat just until boiling, and then add the salt, Italian seasoning and uncooked pasta. Cover and simmer 20 minutes. Add in water until your desired consistency is achieved. Heat an additional 5 minutes.
  2. Combine cheeses. Ladle soup into bowls and serve topped with cheese.
  3. *Just about any type of small pasta can be used, but I like the way the Radiatore pasta mimics lasagna noodles.
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https://butterwithasideofbread.com/lasagna-soup-recipe/

 

 

5 COMMENTS

  1. This was wonderful. I added the pasta sauce at the end and let simmer for about 15 minutes, more. I like lots of meat in my recipes so I used ground beef and 1 lb of Italian style breakfast sausage browned drained grease and added the green pepper, onion and garlic to meat to finish cooking meat and then added broth and other ingredients. Everyone loved. Great recipe and I will be making it again. Thanks

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